HABANERO HOT SAUCE
- 2 Carrots, peeled and diced
- 1 Onion, peeled and diced
- 4 Habanero peppers
- Vinegar
- Sweetener (apples, strawberries, white sugar, other)
Roast the habanero pappers for a good long while.
Then put them in some vinegar for a day or so, to mellow them a little.Blend the carrots, onion, peppers, sweetener, and about half a cup of the vinegar which the habaneros were sitting in.
Blend til liquified.
Preparation time: 15 min (start preparing a couple days in advance
SALSA VERDE
I don’t know much about tomatillos except that they are used in salsa. These two recipes my husband has made and they are very tasty.
- 1 lb. tomatillos, cooked, peeled
- 1/2 med. onion
- 3 sprigs cilantro
- salt & pepper to taste
Put all ingredients in Salsa Master (a hand-operated food processor–or use a food processor) and mix.
MANGO SALSA
- 2 tablespoons finely minced red onion
- 2 cups boiling water
- 1 ripe mango (about 6 inches long or about 1 1/2 cups minced)
- 2 tablespoons fresh lime juice
- 1 medium clove garlic, mined
- 1/2 teaspoon salt
- 2 tablespoons fresh cilantro
- optional: cayenne to taste
Place minced onion in a small strainer over bowl.
Slowly pour boiling water over the onion.
Let sit for 5 minutes.
This will soften its bite.
Combine all ingredients and mix gently.
Cover tightly and refrigerate
BEST EASY SALSA
A can of Del Monte Fresh Cut peeled diced tomatoes
You can make this recipe under 15 mn, just have all the ingredients ready.Dice the tomatoes into smaller pieces.
Keep juice.
Mince the leaves of the cilantro bunch
(use the whole thing)
chop one medium size onion coarsly
chop the jalapeno pepper fine (can use more to taste)
1 small garlic glove chopped very very fine
salt and pepper to taste.
Mix all ingredients together- refrigarate for one hour.
You will LOVE this salsa – enjoy!
Serves: 10 to 12. Preparation time: 15 mn
CASHEW NUT LOAF
- 2 large onions
- 2 tablespoons cold pressed vegetable oil
- 2 medium tomatoes, washed and diced
- Quarter teaspoon ground ginger
- 350g unsalted cashew nut pieces
- Half cup fresh wholemeal breadcrumbs
- 1 teaspoon mixed herbs
- Half cup of soya flour for binding (more if required)
Preheat oven to 190oC.
Saute the onions in oil in a frypan until tender.
Add the tomatoes and ginger to pan and simmer another five minutes.
Using a coffee grinder or food processor, grind the cashew nuts into a coarse meal.Combine the wholemeal breadcrumbs and herbs.
Mix dry ingredients, then add soya flour and stir in.
Add the onion and tomato mixture to the large mixture and stir well.
Brush vegetable oil around the inside of a loaf dish to avoid sticking and then pack the mixture into the loaf dish, eliminating any air pockets.
Bake until cooked through and light brown on top; usually about 45 minutes.
Serve with freshly made tomato sauce, and a variety of vegetable dishes.
BROCCOLI AND PINE NUTS WITH LEMON SAUCE
- 1 bunch broccoli, trimmed and cut into florets
- 25g vegetable margarine
- 100ml vegetable stock
- 2 level tsp cornflour
- 2 tbsp lemon juice
- 40g toasted pine nuts
Place pine nuts on a tray under a medium hot griller and shake tray until nuts are just browned.
This happens very quickly so do not leave for long.
Steam, blanch or microwave broccoli until bright green, tender, but still firm.Heat margarine and stock in a sauté pan and bring to the boil.
Blend the cornflour into the lemon juice and whisk into the margarine/stock mixture a little at a time.
Bring back to the boil, whisking well, and simmer for 2 minutes.
The sauce should look smooth and glossy.
Fold in pine nuts.
Arrange broccoli in a heatproof dish, cover with foil and heat in oven for 10 minutes, or cover with plastic and microwave on high for 1 minute.
Pour sauce over and wait for the compliments!
MUSHROOM STEW
This kinda resemble B**f Stew, but without all the fat,
- 1/2 c dried beans (or one can pre-cooked beans)
- 2 or 3 cups water
- Several cloves garlic, chopped coarsley
- 1 sm yellow onion, diced
- 1 lg potato, diced (do not pre-cook)
- 1 carrot, chopped coarsley
- 1 Portabello mushroom, sliced in 1 inch chunks
- 8 oz shitake mushrooms, sliced in 1 inch chunks
- salt and pepper to taste (about 1 tsp each)
- 1 ts chili powder
- 3 tb of flour or cornstarch (optional)
- Tamari (soy sauce)
- Nutritional yeast flakes (optional)
Soak the beans overnight, or by any other meathod. Rinse and cook the beans for 1/2 hour.Add 2-3 cups of water and bring to a boil.
Add the vegatables and return to a boil.
Simmer covered until the potato and beans are thoroughly cooked.
To thicken: mix 2-3 tbs of flour with 1/4 cup of water.
Add to the stew and bring to a boil. Boil for five minutes, stirring often.
Add a splash of the tamari and the nutritional yeast flakes, if you like.
Note: You can also saute the onion and mushrooms and use vegatable stock in place of water.
LENTIL’S SHERPERD’S PIE
I LOVE this recipe! it is one of my favorite dishes…
- 2 Tablespoons vegetable oil
- 3/4 cup chopped onions
- 1 clove minced garlic
- 2 Tablespoons flour
- 1 1/3 cups vegetable broth
- 1/4 teaspoon dried thyme (i usually put lots extra…perhaps 1 teaspoon)
- 1/8 teaspoon salt or to taste
- 1/8 teaspoon pepper
- 2 cups cooked lentils (or canned) i use the smaller brown lentils
- 1-10 oz package frozen mixed vegetables (i usually put in only corn and
- perhaps some fried mushrooms)
- 2 cups mashed potatoes (i make extra sice i like it potatoey)
Preheat the oven to 350 degrees F.
Grease a 9×5x3 loaf pan (i use a 9×14 glass cake pan usually because i don’t think the suggested size is big enough)In a med sized saucepan, heat oil and add onions and garlic.
cook, stirring until softened, about 2 minutes.
Stir in the flour until absorbed.
Add the broth, thyme, salt and pepper.
Cook, stirring until mixture comes to a boil.
Stir in lentils and vegetables.
Spoon into pan.
Place potatoes in a pastry bag and pipe them on top.
(ok…i never do this because i am lazy. i just use a spoon to put little scoops of potatoes on top and then spread them.
i usually make the potatoes creamy with some soy milk so they will spread easily)
Leave a hole in the centre so steam can escape or it tends to bubble out.
Bake 40 minutes or until potatoes are browned a bit on top.
This recipe came from a cookbook called 1000 vegetarian recipes by Carol Gelles…i would recommend it since although all the recipes are not vegan, they are clearly marked as vegan or lacto or whatever and usually substitutions for vegans are provided.
i have also mixed ground meat substitute (veggie ground round) in with the lentils before and it was pretty ok.
PUMPKIN STEW
- 2 or 3 onions
- 4 cups of diced pumpkin or squash
- 1/2 tsp each, cumin, coriander, powdered ginger
- dash cayenne pepper
- 2 bay leaves
- 3/4 cup millet or barley
- 6 or more cups water
- 3 to 4 cups of chopped root vegetables, including potatoes, carrots, parsnips etc
- 1/4 cup soy sauce or miso
In a large pot, saute onions.
When golden brown add the other vegetables, spices, and water.
Bring all of this to a boil, reduce to a simmer, and cook covered for 1/2 hour or until pumpkin, vegetables, and grains are soft.
The taste is delicious, and it and freezes well.
PUMPKIN STEW
- 2 or 3 onions
- 4 cups of diced pumpkin or squash
- 1/2 tsp each, cumin, coriander, powdered ginger
- dash cayenne pepper
- 2 bay leaves
- 3/4 cup millet or barley
- 6 or more cups water
- 3 to 4 cups of chopped root vegetables, including potatoes, carrots, parsnips etc
- 1/4 cup soy sauce or miso
In a large pot, saute onions.
When golden brown add the other vegetables, spices, and water.
Bring all of this to a boil, reduce to a simmer, and cook covered for 1/2 hour or until pumpkin, vegetables, and grains are soft.
The taste is delicious, and it and freezes well.
